Creamy Chocolate Pudding With Coconut Whipped Cream

Pudding:

1. Melt the Chocolate
   • In a microwave-safe container, melt the chocolate with non-dairy milk, heating in short bursts and stirring in between to prevent burning.
2. Blend the Pudding
   • Transfer the melted chocolate to a blender along with tofu (a Magic Bullet works well for this).
   • Blend until smooth and creamy, then pour the mixture into serving dishes.

Coconut Whipped Cream Topping:

1. Prepare the Coconut Milk
   • Refrigerate a can of coconut milk overnight. When ready, flip the can upside down (do not shake) and open it.
   • Pour out the coconut liquid (you won’t need this) and scoop the hardened coconut cream into a separate bowl.
2. Whip the Cream
   • Using a mixer or whisk, whip the coconut cream until fluffy. Add vanilla extract or a sweetener, if desired, to enhance the flavor.
3. Assemble and Serve
   • Add a dollop of coconut whipped cream on top of each pudding. Garnish with chocolate shavings or fresh fruit for a final touch. Enjoy!